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Santa Pancake

Santa Pancake

Delight in festive Santa pancakes, perfect for a joyful holiday breakfast.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• Red food coloring
• Whipped cream
• Strawberries, sliced
• Chocolate chips

Directions

1. Mix flour, sugar, baking powder, salt in Ventray MK37 Stand Mixer.
2. Blend in milk and egg until smooth.
3. Cook pancakes, add red food coloring for Santa hat.
4. Decorate with whipped cream, strawberries, chocolate chips for face.

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Sufganiyot (Jelly-Filled Doughnuts)

Sufganiyot (Jelly-Filled Doughnuts)

Irresistible sufganiyot are golden and fluffy doughnuts, oozing with fruity goodness. Perfectly sweet to light up your Hanukkah celebration.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 2 tbsp granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp unsalted butter, softened
  • Vegetable oil for frying
  • Fruit jam or jelly

Directions

  1. In Ventray Stand Mixer bowl, mix the yeast, warm water, and a pinch of sugar. Let it sit for 5 minutes until it becomes frothy.
  2. Add flour, salt, eggs, milk, and softened butter to the yeast mixture.
  3. Knead the dough for 5-7 minutes until smooth.
  4. Add a bit more flour if it’s too sticky.
  5. Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 1-2 hours until doubled in size.
  6. Roll out the dough on a floured surface to 1/4-inch thickness. Cut rounds with a 3-inch cutter.
  7. Spoon jam onto half the rounds and top with the other half, sealing the edges.
  8. Cover and let doughnuts rise for 30 minutes, until slightly puffy.
  9. Heat oil to 350°F. Fry doughnuts 2-3 minutes per side until golden. Drain on paper towels.
  10. Dust warm sufganiyot with powdered sugar.

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Rugelach

Rugelach

Flaky and sweet, rugelach pastries are a delightful combination of cream cheese dough and your favorite fillings, perfect for your dessert spread.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 8 oz cream cheese, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup filling (jam, nuts, chocolate)
  • Powdered sugar for dusting

Directions

  1. In the mixing bowl of Ventray Stand Mixer, combine the flour and salt.
  2. Add cold, cubed butter and cold cream cheese to the dry mixture, working it until a dough forms.
  3. Divide the dough into 4 equal portions and refrigerate them.
  4. Roll each portion into a circle, spread your chosen filling, and then roll it into a log shape.
  5. Slice the logs into smaller pieces and arrange them on a baking sheet.
  6. Bake the rugelach at 350°F for 20-25 minutes until they turn golden.
  7. Once they cool slightly, dust the rugelach with powdered sugar.

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Melted Snowman Sugar Cookies

melted-snowman-sugar-cookies

Melted Snowman Sugar Cookies

Unleash festive cheer with these adorable, melted snowman sugar cookies. 
A sweet bite into holiday magic!

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Decorative icings and candies for snowman features

Directions

1. In your Ventray Stand Mixer, cream together butter and sugar until smooth.
2. Beat in egg and vanilla, then mix in flour, baking powder, and salt.
3. Roll, cut out circles, bake, then cool and decorate as melted snowmen.

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Edible Chocolate Pinecones

chocolate-realistic-edible-pinecone

Edible Chocolate Pinecones

Unveil nature’s sweetness with these delightful, crunchy chocolate pinecones.

Ingredients

• 2 cups Chocolate Cereal (e.g., Chex)
• 1/2 cup Peanut Butter
• 1/4 cup Chocolate Chips
• 1/4 cup Confectioners’ Sugar
• Pretzel Sticks (for stems)

Directions

1. In the Ventray Stand Mixer, melt peanut butter and chocolate chips together gently.
2. Mix in chocolate cereal until fully coated.
3. Shape into pinecones, insert pretzel sticks, then dust with confectioners’ sugar.

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Reindeer Snacks

christmas-reindeer-snacks

Reindeer Snacks

Descend into a festive mood with these whimsical Reindeer Snacks. 
A merry blend of flavors awaits in these adorable, easy-to-make treats.

Ingredients

• 1/2 tsp of cinnamon
• 1 cup pretzels
• 1 cup roasted almonds
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips
• 1/4 cup honey
• Red and green M&Ms for decoration

Directions

1. In the Ventray Stand Mixer, combine pretzels, almonds, cranberries, and cinnamon.
2. Melt chocolate with honey, pour into the mix, and stir well.
3. Shape into reindeers, decorate with M&Ms, and chill until set.

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Red Berries Crumble Bar

Red Berries Crumble Bar

Enjoy the harmony of sweet mixed red berries nestled between layers of buttery oatmeal. Each bite is intensely fruity, an unforgettable treat.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 bars

#Baking

Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup mixed red berries, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated sugar

Directions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, combine the melted butter, granulated sugar, and oats. Mix until the mixture is well combined and crumbly.
  3. Press half of the oat mixture into the prepared pan to form the base.
  4. In a separate bowl, mix the chopped berries, lemon juice, and 2 tablespoons of granulated sugar.
  5. Spread the berry mixture over the base.
  6. Sprinkle the remaining oat mixture evenly over the berries.
  7. Bake for about 30 minutes, until the top is golden brown.
  8. Allow cooling completely before cutting into bars.
  9. Enjoy.

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Pumpkin Bars

Pumpkin Bars

Celebrate autumn with spiced pumpkin bars, topped with a velvety cream cheese frosting. A harmonious blend of flavors that embodies the essence of the season.

Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 45-50 minutes | Servings: 16 bars

#Baking

Ingredients

For the bars:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Use Ventray Stand Mixer to cream together the softened butter, granulated sugar, and packed brown sugar until creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in pumpkin puree and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, mixing until well combined.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow to cool completely before frosting.

For the cream cheese frosting:

  1. Beat cream cheese and softened butter until smooth and creamy by using Ventray Stand Mixer.
  2. Gradually add powdered sugar, beating until smooth.
  3. Mix in vanilla extract.
  4. Spread the cream cheese frosting over the cooled pumpkin bars.
  5. Cut into bars and enjoy!

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Oat Crumble Bars

Oat Crumble Bars

Buttery-crumbled oats coated with luscious strawberry jam. Simple yet indulgent, with a delightful balance of sweetness.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 bars

#Baking

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup strawberry jam

Directions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, cream together the softened butter and packed brown sugar until light and fluffy.
  3. In a separate bowl, whisk together the oats, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the creamed butter mixture, mixing until crumbly.
  5. Press half of the mixture into the prepared pan to form the base.
  6. Spread strawberry jam over the base.
  7. Sprinkle the remaining oat mixture over the jam.
  8. Bake for about 30 minutes, until the top is golden brown.
  9. Allow cooling completely before cutting into bars.
  10. Enjoy.

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Coconut Butterscotch Chocolate Chip Square Bars

Coconut Butterscotch Chocolate Chip Square Bars

Rich butterscotch and chocolate chips are perfectly balanced with the tropical sweetness of coconut. This coconut butterscotch chocolate chip square bar are a delightful combination of flavors and textures, creating a perfect treat for any occasion.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Servings: 12 bars

#Baking

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 cup sweetened shredded coconut
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, combine melted butter, brown sugar, granulated sugar, egg, and vanilla extract.
  3. Mix until creamy.
    In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture in the Ventray Stand Mixer. Mix on low until just combined.
  5. Remove the bowl from the mixer. Fold in coconut, butterscotch chips, and chocolate chips.
  6. Spread batter in the prepared pan. Bake 20-25 mins until edges are golden and the toothpick comes out with a few crumbs. Cool in pan.
  7. Lift bars from the pan using parchment.
  8. Cut into squares or rectangles.
  9. Serve.

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